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Ingredients
3 pounds bone in beef or veal shanks, cut into smaller pieces
2 tbsp grapeseed oil
1 tsp sea salt
1/2 tsp pepper
1 onion, diced
2 garlic cloves, minced
1 tsp arabic 7 spice
1 tsp cumin
2 tsp sea salt
1/2 tsp pepper
2 cups passata (tomato puree)
6 cups chicken or beef stock
2 10oz pkgs frozen chopped okra
- For the garlic coriander add in:
2 tbsp ghee
4 minced garlic cloves
2 tsp coriander
Directions
- Begin by pressing the SAUTE button on the instant pot. Add in 1-2 tbsp grapeseed oil.
- Add the beef or veal shank pieces and cook until browned, around 10 min or so, stirring occasionally.
- Add the onion and stir. Cook for around 3 min or so.
- Stir in the salt, pepper, spices and garlic and stir to coat.
- Add the passata and stock, bring to a boil. Turn off the instant pot. Cover with lid, turn the knob to sealing, and press the meat/stew button, which is 45 minutes.
- When that is done, turn the knob to venting to let the air out. When that is done, take off the lid, turn off the instant pot, then press the SAUTE button. Add the 2 bags of frozen okra.
- Let it bubble, uncovered for around 20 minutes, until okra is tender.
- While the okra is cooking, make the garlic coriander add in. In a small pan on medium low heat, melt the ghee. Add the minced garlic and the coriander. Saute until fragrant, about 1 minute or so.
- When the okra is nearly done, add in the garlic coriander mixture and let bubble for 2 more minutes. Turn off the instant pot. Serve with white rice. ENJOY!
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